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Julie Moutray of Wichita, Kansas uses leftover chicken to create a rich and creamy meal-in-one. "This colorful dish has zippy flavor. It's a nice change of pace from beef enchiladas," she says.
Nutritional Facts 1 serving (1 each) equals 487 calories, 23 g fat (12 g saturated fat), 95 mg cholesterol, 1,001 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16
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Reviewed on Jan. 17, 2012 by NMBERG
This recipe was great! Will definitely make this again. Very easy and quick to make.
Reviewed on Jan. 14, 2012 by redisaid
Making this for friends over Christmas and making it again tonight for my husband. This was so easy to make, very flavorful. You could add whatever spices you like as well. Delicious!
Reviewed on Dec. 01, 2011 by Shanna_Day
Definite family pleaser, everyone loved it, even my 4 year old
Reviewed on Jun. 06, 2011 by Jazkabor
I added some green chilis to the sauce since my family won't eat any raw onions. And added some spice. My whole family loved this!!! Making it again now. Though since my little fryers don't give enough meat I will use half the chicken and sub the other half with quinoa. : )
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© Reiman Media Group, LLC., 2012